Signature - YONA

Rating: 13
Author: Gault&Millau

67210 OBERNAI

13/20
Chef's Restaurant

BOOK

9 PHOTOS

Chef: Cyril Bonnard
Cooking: French | Traditional
Services: Access for people with disabilities | Accomodation | Children's Menu | Garden | Private Parking
Style: Romantic | With family

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

Opened in February 2026, the new building, designed by AEA Architectes, is among the most talked-about hotel and dining openings of the year. People come here not only for the spa—already recognized as one of the world’s finest—but also for its contemporary architecture with spectacular proportions, particularly in the upstairs dining room crowned by a vaulted ceiling, where the soaring height, interplay of light, and artfully showcased wine cellar combine to create a truly unique setting. The fusion cuisine, inspired by French and Japanese traditions, speaks a cosmopolitan, seductive, and highly refined language, where miso, yuzu, ponzu, shiso, wasabi, sesame, and teriyaki form an immediately recognizable aromatic vocabulary. The Gambero Rosso shrimp carpaccio, very fresh and thinly sliced, charms with its vibrancy, even if the numerous herbs—which are not well explained—overpower the delicacy of the shellfish. The crispy soft-shell crabs, though seemingly simple, win you over with their unpretentious indulgence, enhanced by avocado and grilled corn salsa. The teriyaki black cod stands out for its precise cooking and the quality of its preparation; the sauce, generous and intensely fragrant, could benefit from just a bit more restraint to preserve the fish’s nobility, while the risotto, served on the side, adds a savory and very well-executed note. The Basque pork entrecôte, cooked slightly too long, lacks the tender, pink texture one would expect, despite a pleasant reduced gravy and crispy straw-cut potatoes. The creamy grand cru chocolate soufflé rounds out the meal with a well-balanced intensity and just the right amount of sweetness, finding an original and crunchy counterpoint in the corn praline ice cream. The wine cellar impresses with its rare Bordeaux wines, prestigious labels, and welcome half-bottles.